Nothing could be simpler and more addictive! A few weeks ago, we had dinner at ABC Cocina in New York City, and a small bowl of fried chickpeas was brought to the table along with our drinks. I had never tried fried chickpeas before, and gosh were they GOOD. We couldn’t stop eating them, but they soon ran out and we were too embarrassed to ask for more. I did a mental “post-it” to try my hand at making them back at home. I figured they would at least involve re-hydrating some dried chickpeas, perhaps some special spice mix and a complicated frying process. None of that was true.

In it’s simplest form, just open up a can of chickpeas and drain them in a colander for say 30 minutes. Transfer the drained chickpeas to some paper towels to ensure that there isn’t much surface liquid on them that can ramp up the splattering when you fry them. Next, in a pan with high sides, add say an inch worth of good clean oil (some say olive, I used canola, and of course wondered about pure lard instead) and heat it up and fry the chickpeas in two batches until light golden or roughly 3-4 minutes or so. Pull them out and place onto fresh paper towels and sprinkle them with fine sea salt and pinches of pimenton de la vera or sweet paprika as desired. Utterly habit forming.

If you want to get fancy, you can peel each and every darned chickpea before you fry them. I understand that this peeling trick is also what makes the most glorious of hummus versions — without the whizzed up slightly tougher skins on the chickpeas. But if you don’t mind the kind of flaking off “skin”, and revel in the crisp bits flavored with oil, just do the quick version of the recipe. I resisted eating everything in this batch and kept some 4-5 tablespoons in a plastic container overnight to see if they would remain crisp the day after, but they didn’t. They definitely softened up, particularly in this rainy season humidity we have in Manila. So don’t make them ahead, serve them freshly fried and hot. Terrific with soft and hard drinks alike. I suspect they would be great in a salad in lieu of croutons or as a garnish for some snazzy plating with hummus. Just don’t tell your guests how easy they were to make. :)

COMMENTS:

You can even just roast them in the oven, MM. I have stopped making these since I was diagnosed with this and that! But maybe when everything is back to normal (wishful thinking, Doc!), what is even better is making GARLIC flavoured like our mani with garlic chips! Totally, totally addicting! The finishing salt is also endless….garam masala with salt/pepper for a Southeast Asian flair…salt/ ground cinnamon, cayenne to taste, ground pepper, pinch of ground cloves for fall flair…furukake for a Japanese flavour profile…5 spice, salt, white, pepper for Chinese flavour, …………….

You can also add roasted cashews to the chickpeas, together with puffed up raisins, or cranberries ….fried till they puff up ?..

Aha moment!…Millet, excellent pamigay for Christmas!

Sep 28, 2014 | 10:28 am

Thel from Florida
says:

Every Friday I opened up a can of chickpeas and add it to carrots, Fuji apple, and romaine lettuce for our salad. Never tried fried chickpeas before. Tomorrow, as soon as I woke up, I will fry some and add garlic — sounds so yummy. Thanks for the tip MM.

Doc, this is what happens when I check out MM’s blog hungry! MY brain goes on overdrive!

And while you are at it MM, make a whole kaboodle for it is so easy to make! Then using a PLASTIC grinder, sprinkle over popcorn or corn nuts or roasted hulled calabaza seeds maybe even butong pakwan or roasted cashews instead of almonds or for Christmas, make fudge or caramel and use your smoked salt as finishing salt…no plastic grinder, maybe almires wil do!

Forgot about the bacon you make…light dusting of hickory smoked salt after frying it, MM!

I have a recipe for spiced pecans that I make for potlucks ONLY for I do not want my list to grow anymore during the holidays. As soon as I find it, I will share it with you…a light dusting of hickory smoked salt will do wonders!

Sep 28, 2014 | 10:48 pm

Connie C
says:

MM: Great job! Whether gourmet or gourmand, dieting need not be a deprivation.

Being that you are a busy man, you may want to try this healthy lo calorie and filling cauliflower recipe…a substitute for carbs:

Yum! I’m made a version of this but in the oven (irrational frying-phobia here) and have posted about it before…they are addicting! I’m sure these fried ones come out much crispier though. I will need to get over my phobia someday! :)

Sep 29, 2014 | 9:59 am

wilby
says:

I can’t wait to try this . . . . .

Sep 29, 2014 | 11:24 am

Ana5678
says:

Alton Brown discovered something quite similar using Black-eyed Peas (not the Apl d Ap kind) served inside a mason jar! I think you have to parboil the BEP’s though. This looks much simpler. Gout be damned!

I usually roast chickpeas and now I’ll have to try them fried. You’re right: there’s really no need to rehydrate dried chickpeas–I’ve tried both dried and canned and the latter is much more convenient (as long as they’re properly drained and dried as you’ve done). And even here in northern California they won’t keep the next day. As you said, best enjoyed right away.

Made 3 batches of them one with smoked paprika..don’t have a sweet Hungarian one,2nd batch with furikake ,yummy!! thanks Betty Q.3rd one is garlic ..all of them are soo good!..I vacuum sealed the left over see if they stay crunchy .

Sep 30, 2014 | 12:42 pm

millet
says:

bettyq, my thoughts, exactly! pamigay for christmas – unique pa! wonder how long they will keep..and i can’t wait to try the furikake one. i will sprinkle that batch with snipped toasted nori